Labadie Recipe Database

Name Beans with Kale and Portugese Sausage Number of People 8 List of Ingredients 1/4 cup olive oil, plus more for drizzling 8 oz. Portugese sausage or kielbasa sausage, sliced 1/2" thick 1/2 medium onion, sliced 4 garlic cloves, smashed Kosher salt, freshly ground pepper 1 cup dry white wine 1 small piece Parmesan rind 2 chiles de arbol, or 1/4 tsp. crushed red pepper 1 sprig thyme 1 bay leaf 4 cups chicken broth 1 15-oz. can diced tomatoes 1 1/2 cups dried cranberry, navy, or cannellini beans (about 10 oz.) soaked overnight, drained 4 cups baby kale or baby mustard greens 1 T fresh lemon juice Description Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil. Time 30 minutes active, 1-1 1/2 hours inactive Difficulty (1-5) 1 Notes I used spinach instead of baby kale or baby mustard greens, as those are really difficult to find. Image